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hondabbq

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  • Going on Pellet heads.com is somewhat useful. I fond a lot of the issue threads are on that page. It shows the possible things that can and have gone wrong with the units in the GMG lineup. If your on FB, there is a page there as well that has nothi…
  • Be careful with that thing on here. there are some sensitive people on here that feel they are blasphemy using electricity to cook isn't cooking outdoors. I bought a JB wifi last fall. only a ocuple cooks with it so far.
  • northGAcock said: The title may poorly represent the intended discussion of my post. This morning while pouring the last of my cereal (from my Honey Nut Cheerio's) I sifted out the remaining honey dust. Normally I dispose of it along with the i…
  • fishlessman said: SciAggie said: @fishlessman Tell me about the waxy cheese rind in soup. simmer the parmasian, asiago, romano cheese ends in the soup and remove before serving. theres alot of flavor in those things I a…
  • I have a metal Challenger table and I still have a nest.
  • Don't live in Minnie but been several times. Being from Canada we don't have Fogo de Chao here so that is always a stop, along with Hells Kitchen. Great Sunday brunch. 
  • It does work but it skips when the needle moves.  I haven't done a water test yet but it bothers me with it skipping and jumping when it's moving.  
  • I never ever leave my egg unattended when there is lit lump. Have I done an overnight? Yes. I just wanted to say I did one. Makes you sound cool right?  Now I'll just start it really early and take a nap when my wife is awake to be on guard. I never…
    in Fire Hazard Comment by hondabbq March 20
  • JohnInCarolina said: hondabbq said: We going to tackle this one today, um err well tomorrow, um well I'll start it today.  Going on at 6 pm all prepped up and ready to go.  Did you find my original thread on these?  Sorry I mis…
  • We going to tackle this one today, um err well tomorrow, um well I'll start it today.  Going on at 6 pm all prepped up and ready to go. 
  • calracefan said: hondabbq said: calracefan said: Have had Extang on a couple of different trucks , good covers and good service when you need it ! I had it and loved it until I needed replacement foams for the perimeter…
  • @johninCarolina Link to the original post?
  • FearlessTheEggNoob said: Interesting. Just read a post about a successful SV/smoker brisket method, and now this one here for ribs. I think an SV chicken cook has already been proven. If someone comes up with a similar method for pulled pork, …
  • calracefan said: Have had Extang on a couple of different trucks , good covers and good service when you need it ! I had it and loved it until I needed replacement foams for the perimeter. for 6 pieces they wanted $46 CAD. the pieces wer…
  • I have used ruhlmans basic cure recipe and I have never found it to be salty no have any of my customers
  • Ahhh the good old days. I remember starting down this road of curing. I started with 1 little belly, now I do a case of 6 full bellies per run. Friends and family all ask for it. 
  • Focker said: And let us not forget the bigglyest reason, end grains and superior steel are not commercial dishwasher friendly.  Now that would be completely asinine to wash either in any sort of dishwasher.
  • Focker said: @hondabbq, I will leave this short, comparing commercial tools to residential tools is apples and oranges assinine, in any arena.  So is saying certain steels and end grain are strictly statement pieces.  You can look up the scienc…
  • Photo Egg said: hondabbq said: They only look prettier. I have never seen an end grain board in any commercial kitchen ive worked in, in 25+ years.   With proper care, a normal maple board will last a long time. I have never replace…
  • They only look prettier. I have never seen an end grain board in any commercial kitchen ive worked in, in 25+ years.   With proper care, a normal maple board will last a long time. I have never replaced mine and its going on 18 years at home. B…
  • bigalsworth said: i don't buy it... but maybe that is because nobody in my part of the world owns an egg.  I wouldn't be able to find another person to split it with even if I advertised it on kijiji I feel your pain.
    in why Comment by hondabbq February 22
  • @JohnInCarolina Were these side ribs?
  • I even saw a video of a guy putting 2 slices, cheese side together and put it into his waffle maker. It actually works. I did I last summer. 
  • Just in the oven. No different than reheating bought pizza. the odd time I order pizza out and I have left overs I do it that way. If im in a hurry ill nuke it but almost always reheat in the oven.
  • pgprescott said: hondabbq said: pgprescott said: @hondabbq I'm curious about the shade kit. Its on to rails on either side of the pergola. It has a 2" drop from one side to the other and I set it up to drain to the far…
  • pgprescott said: @hondabbq I'm curious about the shade kit. Its on to rails on either side of the pergola. It has a 2" drop from one side to the other and I set it up to drain to the far side of the deck so any water build up will drain…
  • Its actually a little of both. I am somewhat handy but to build this from bare lumber would never happen. this was intended to be built on to concrete and epoxied into place. As you can see its on my deck that sits 6 ft above grade. I was in t…
  • Last summers project. Didn't finish it until late September so we didn't have too much time with it before the snow fell. Looking forward to some relaxing and drinking those bourbon slushies from @YukonRon. 
  • I cant recall the name but its a german brand in the local European butcher shop I frequent. its in a tube and its awesome. Also for burgers and dogs etc, there is a sweet spicy mustard from our Compliments that is crazy good.
  • Focker said: hondabbq said: I guess I just don't get the appeal of one of these Blackstone Griddles. I guess if you have a lot of people to be cooking for, and using  griddle items, its a plus. I was always taught to use pans in my tra…
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